Have you ever tried German chocolate cake frosting sweetened condensed milk before? If you haven’t, then I suggest you try this recipe. It is a beloved treat, unlike any other. What separates it from regular cakes is that it is occasionally decorated with maraschino cherries and sometimes frosted with chocolate buttercream. German chocolate cake does not contain a strong cocoa flavor. So, indulge in a layered chocolate cake topped and filled with coconut pecan frosting. Also, sweet baking chocolate is traditionally used to enhance the cake’s flavor.
Place the oven rack in the center, and have at least 1 inch of space between the pans and the oven’s sides. Ensure that all the refrigerated ingredients are at room temperature so that you can easily mix the ingredients.
If buttermilk is unavailable, you can make your own. Add 1 tsp of lemon juice to a half cup of whole milk, stir around, and allow to settle for several minutes. Espresso powder will not make your chocolate cake bitter; instead, it will activate the chocolate’s rich flavors. Toast pecans for 5 minutes at 350°F, so that it’s warm when stirred into the frosting.
Cool entirely before icing since it prevents the frosting from turning into a sticky mess. It is also best to use sweetened shredded coconut because it improves the frosting taste and gives excellent sweetness. Likewise, never substitute butter with shortening because butter is tastier and richer than shortening. In thickening the frosting, it is ideal for cooking it longer till it is reduced further. Besides, it will thicken as it cools.